Pasta With Broccolo Romanesco (Pasta Con I Broccoli)
This vibrant pasta dish combines the earthy flavors of broccoli or cauliflower with the bold umami notes of anchovies and garlic. A simple yet flavorful recipe that comes together beautifully with a few key ingredients. The result is a comforting and satisfying meal that is perfect for sharing with loved ones. Enjoy the wonderful blend of textures and tastes in this delightful dish!
— Constant Cookbook
Ingredients
- 1 large head
- or cauliflower, about 2 lb., or 2 lb. broccoli or broccoli rabe
- 1 Tbs. salt
- 2 Tbs. extra-virgin olive oil, plus more for serving
- 1 garlic clove, crushed
- 1 small dried red chili
- 6 olive oil-packed anchovy fillets
- 1 lb. penne, rigatoni or conchiglie
Instructions
- Discard only the largest or any discolored leaves from the vegetable. For <i>broccolo romanesco</i> or cauliflower, remove the core and separate the head into florets. For broccoli&nbsp;or broccoli rabe, separate the leaves and the florets. Cut off the bottom of the thinner, more tender stems and then cut into 1-inch pieces. Cut off the bottom of the thicker stems and then use a vegetable peeler or paring knife to peel away the tough outer skin. Cut the thicker stems into 1/2-inch pieces.
- Bring a large pot three-fourths full of water (at least 4 quarts) to a rapid boil over high heat. Add the salt and the <i>broccolo romanesco</i> or other vegetable and cook until quite tender, about 8 minutes.
- Using a large slotted spoon or a wire skimmer, transfer the vegetable to a colander. Leave the water in the pot for cooking the pasta later.
- In a large, deep fry pan over medium heat, warm the 2 Tbs. olive oil. Add the garlic and chili and cook, stirring occasionally, until the garlic is golden brown and the chili is browned, about 2 minutes (do not allow the garlic to burn). Using a slotted spoon, remove and discard the garlic and chili. Add the anchovies to the oil remaining in the pan and cook, pressing on them with a wooden spoon, until they dissolve into the oil. Add the boiled vegetable.
- Meanwhile, bring the vegetable cooking water back to a rapid boil over high heat. Add the pasta and stir for the first minute of cooking and occasionally thereafter.
- Saut&#233; the vegetable gently while the pasta cooks, pushing it around and breaking up the pieces with a wooden spoon. When the pasta is about half done, stir a ladleful of the pasta water into the fry pan. Let the water evaporate, then stir in a second ladleful of water, again letting it evaporate.
- Cook the pasta until al dente, according to the package instructions. Drain it but not too dry, reserving about 1 cup of the cooking water. Add the pasta to the fry pan, remove from the heat, and toss together the pasta and vegetable until well combined. Add a bit of the reserved cooking water if the pasta seems too dry.
- Transfer the pasta to a warmed serving bowl or individual bowls. Top with a swirl of olive oil and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma Foods of the World Series, <i>Rome,</i> by Maureen B. Fant (Oxmoor House, 2005).
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